Arugula Greek Salad

Mondays always come around with a bit of disappointment that weekends can’t last longer. I am actually quite Monday made it, since I have my leftover simple Arugula Greek Salad in the fridge for lunch today. Ever since having a lamb burger when out at dinner last week with creamy feta on top, I have been craving the mild tang and salty flavor. I bought some, along with some of my favorite other Greek ingredients like kalamata olives and peperoncinis, and have been eating this salad all weekend long. Now that I have the jars of goodness in the fridge, it’s so easy to whip up a filling and colorful salad full of Greek flavor. The liquid from the jars of olives and artichoke hearts (in water not oil) make the perfect light dressing – so it’s a low maintenance salad that you can throw together in 5 minutes after a bit of slicing and dicing. Am I alone, or do you also love eating something over and over until you go crazy and find a new favorite?

Greek Salad with Feta, Olives, Artichoke Hearts, and Peppers

This salad is perfect for a filling lunch for one. You can also make it a side salad for two; I think it would be wonderful with a piece of roasted chicken and some quinoa. I made this for dinner last night and topped it with a few shrimp sautéed in garlic for an easy meal. I forgot the baby tomatoes and the thinly sliced red onion for pictures, but I think this salad is also fabulous without a few ingredients if you need to make do. Mix & match with what you have on hand! Make this salad the reason to always have a jar of quartered artichoke hearts and kalamatas in your fridge – you’ll thank me later.

Arugula Greek Salad (makes one large salad or two side salads)

  • 2 cups arugula
  • 1/2 of a red pepper
  • 1/3 of a small cucumber
  • 1/8 cup red onion
  • Handful of baby tomatoes
  • 1 tablespoon crumbled feta
  • Greek peperoncinis (~3 to 5)
  • Kalamata olives (~3 to 5)
  • Artichoke hearts (~1 to 2)
  • Dressing: liquid from jar of artichokes or olives, squeeze of lemon

Using a mandolin or a sharp knife, cut the red pepper, cucumber, and red onion into thin slices. Slice the baby tomatoes in half (not pictured in my salad). Chop up your feta cheese if it’s not already crumbled, as thinly slice the peperoncinis, olives, and artichoke hearts.

Simple Greek Salad For One

Toss everything together and drizzle in some of the liquid from the jars of artichoke hearts and/or olives, depending on your preference. Add a squeeze of lemon if you have some on hand to brighten it up. I find that the salad is already so zesty you don’t need to add much in the way of dressing.

Greek Salad with Kalamata Olives, Artichoke Hearts, and Peperoncinis

P.S. I would recommend a glass of white wine too if you’re really asking for a pairing. Shrimp, chicken, tofu baked with lemon, or even some white beans would be a great addition if you’re looking to make this a bigger meal.

Quick Greek Salad

So… how many hours until my lunch break? :) What are your current obsessions that I need to try?

Marisa

Comments

    • Marisa says

      Yes, I love loading up the toppings! It helps me forget about boring bowls of lettuce and helps me enjoy a salad like a meal.

    • Marisa says

      Yum! Thanks for sharing, Ashley! I need to try to make risotto one of these days and that recipe looks amazing. Gotta find the patience to stir at the stove… :)

  1. says

    Okay confession: I really don’t like arugula! I think it’s too bitter and always replace it with spinach… am I a weirdo? But nonetheless, this salad looks deeeeelish. You know I’m all about food on repeat but since being away I have been eating all the bacon! SO weird for this Jewish girl but hey, you gotta give the body what the body wants :)

    • Marisa says

      Not too weird and definitely would be just as delicious with spinach! I like the zesty arugula flavor. I am also a bacon fan, but of the turkey bacon variety!

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